Peruvian Chicken with Creamy Green Sauce Recipe
Peruvian Chicken with Creamy Green Sauce, or Pollo a la Brasa con Salsa Verde, is a vibrant and flavorful dish that brings a taste of Peru to your kitchen. This dish features juicy, marinated chicken paired with a zesty and creamy green sauce, making it a favorite for many. Let’s explore how you can make this delicious meal at home.
What is Peruvian Chicken with Creamy Green Sauce?
Peruvian Chicken with Creamy Green Sauce is a popular Peruvian dish known for its aromatic and well-seasoned roasted chicken. The chicken is typically marinated with a blend of spices, herbs, and citrus, then roasted to perfection. It is served with a creamy, tangy green sauce made from cilantro, jalapeños, lime juice, and other flavorful ingredients.
Key Ingredients
Chicken
- Whole Chicken: A whole chicken or chicken thighs and breasts can be used.
Marinade Ingredients
- Olive Oil: Adds richness and helps the marinade stick to the chicken.
- Lime Juice: Provides acidity and tenderizes the meat.
- Garlic: Adds a robust flavor.
- Paprika: Gives a smoky flavor and color.
- Cumin: Adds an earthy, warm flavor.
- Oregano: Provides a herby note.
- Salt and Pepper: Enhances all the flavors.
Creamy Green Sauce Ingredients
- Cilantro: The base of the sauce, offering freshness.
- Jalapeños: Adds a slight kick.
- Garlic: Adds depth to the sauce.
- Mayonnaise: Makes the sauce creamy.
- Lime Juice: Adds tanginess.
- Olive Oil: Adds smoothness and richness.
- Salt and Pepper: Balances the flavors.
Essential Kitchen Tools
- Blender or Food Processor: For making the creamy green sauce.
- Mixing Bowls: For preparing the marinade.
- Measuring Cups and Spoons: For accurate measurements.
- Roasting Pan or Baking Sheet: For roasting the chicken.
- Basting Brush: For applying the marinade.
- Meat Thermometer: To check the doneness of the chicken.
Step-by-Step Preparation
Preparing the Marinade
- Combine Marinade Ingredients: In a mixing bowl, combine 1/4 cup of olive oil, juice of 2 limes, 4 cloves of minced garlic, 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Marinating the Chicken
- Marinate the Chicken: Place the chicken in a large zip-lock bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Cooking the Chicken
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Roast the Chicken: Place the marinated chicken on a roasting pan or baking sheet. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the marinade halfway through cooking.
Preparing the Creamy Green Sauce
- Blend the Sauce Ingredients: In a blender or food processor, combine 1 cup of fresh cilantro, 2 jalapeños (seeded for less heat), 2 cloves of garlic, 1/2 cup of mayonnaise, juice of 1 lime, 2 tablespoons of olive oil, and a pinch of salt and pepper. Blend until smooth and creamy.
Tips for Perfect Peruvian Chicken
- Marinate Longer: For deeper flavor, marinate the chicken overnight.
- Even Cooking: Ensure the chicken pieces are of similar size for even cooking.
- Resting Time: Let the chicken rest for 10 minutes after roasting to retain juices.
Serving Suggestions
Peruvian Chicken with Creamy Green Sauce pairs well with:
- Rice: Especially Peruvian-style rice or cilantro lime rice.
- Vegetables: Roasted or grilled vegetables.
- Salad: A simple green salad with a tangy dressing.
Variations and Substitutions
- Spicy Sauce: Add more jalapeños or a dash of hot sauce to the green sauce for extra heat.
- Yogurt Sauce: Substitute mayonnaise with Greek yogurt for a lighter sauce.
- Different Herbs: Experiment with different herbs like parsley or mint in the green sauce.
Storing and Reheating Leftovers
- Storage: Store leftover chicken and sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a 350°F (175°C) oven until warm. The sauce can be served cold or at room temperature.
Nutritional Information
Each serving (based on 4 servings) of Peruvian Chicken with Creamy Green Sauce has approximately:
- Calories: 450
- Protein: 30g
- Fat: 30g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 2g
Conclusion
Peruvian Chicken with Creamy Green Sauce is a flavorful and satisfying dish that’s perfect for any occasion. With its zesty marinade and deliciously tangy green sauce, it brings a taste of Peru right to your kitchen. Try this recipe and enjoy the rich, aromatic flavors of Peruvian cuisine!
FAQs
1. Can I use chicken breasts instead of a whole chicken? Yes, chicken breasts or thighs can be used. Adjust cooking time accordingly as they will cook faster than a whole chicken.
2. How spicy is the creamy green sauce? The sauce has a mild to moderate heat. Adjust the number of jalapeños or remove the seeds to control the spiciness.
3. Can I grill the chicken instead of roasting it? Absolutely! Grilling the chicken adds a nice smoky flavor. Cook on medium-high heat until the internal temperature reaches 165°F (75°C).
4. How long can I store the creamy green sauce? The sauce can be stored in the refrigerator for up to 5 days in an airtight container.
5. What other sides can I serve with this dish? In addition to rice and vegetables, you can serve it with potatoes, plantains, or a simple avocado salad.
Source: platingsandpairings.com
Peruvian Chicken with Creamy Green Sauce Recipe
Peruvian Chicken with Creamy Green Sauce, or Pollo a la Brasa con Salsa Verde, is a vibrant and flavorful dish that brings a taste of Peru to your kitchen. This dish features juicy, marinated chicken paired with a zesty and creamy green sauce, making it a favorite for many. Let's explore how you can make this delicious meal at home.
- Chicken:
- 2 pounds chicken thighs (boneless, skinless)
- 5 cloves garlic (peeled)
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
- Green Sauce:
- 3 jalapeños (seeded, ribs removed and roughly chopped)
- 1 cup fresh cilantro leaves
- 2 green onions (chopped (green parts only ))
- 2 cloves garlic (peeled)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Chicken:
- Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
Green Sauce:
- Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
Grill chicken:
- Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
OR – In oven:
- Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)